Evaluation of Biochemical Properties and Sensory Parameters of Short Duration Potato (Solanum tuberosum L.) Hybrids and Varieties
Reema Lautre *
Department of Vegetable Science, College of Agriculture, Indira Gandhi Krishi Vishwavidyalaya, Raipur, Chhattisgarh 492012, India.
Murlidhar J. Sadawarti
ICAR Central Potato Research Station, Gwalior, Madhya Pradesh, India.
Rajesh Lekhi
Department of Horticulture (Vegetable Science), College of Agriculture, Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya, Gwalior, Madhya Pradesh, India.
R. K. Samadhiya
ICAR Central Potato Research Station, Gwalior, Madhya Pradesh, India.
S. P. Singh
ICAR Central Potato Research Station, Patna, Bihar, India.
Payal Patidar
Department of Horticulture (Vegetable Science), College of Agriculture, Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya, Gwalior, Madhya Pradesh, India.
Vinod Kumar
ICAR Central Potato Research Institute, Shimla, India.
Dharminder Verma
ICAR Central Potato Research Institute, Shimla, India.
Roop Singh Dangi
Department of Agronomy, College of Agriculture, Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya, Gwalior, Madhya Pradesh, India.
*Author to whom correspondence should be addressed.
Abstract
In present investigation, 13 (6 hybrids and 7 controls) different short duration potato (Solanum tuberosum L.) hybrids and varieties were evaluated for biochemical, quality and sensory parameters grown at ICAR-Central Potato Research Institute Research Station, Gwalior, Madhya Pradesh during 2019-20. Variation in biochemical parameters viz., reducing sugar, Total Soluble Solids, starch content, phenols and total free amino acids were recorded. Variation was also recorded in terms of tuber and haulm dry matter in hybrids and varieties and none of the hybrid/ varieties gave higher tuber dry matter at 60 and 75 days hence found to be not suitable for processing at early days. Different parameters for judging of boiled potatoes includes- color, taste, texture size and overall acceptability in scale of 1-10. The result revealed that overall acceptability of boiled tuber of Kufri Lauvkar found superior followed by hybrid P-31/J/7-37, Kufri Mohan, P-36/J/8-91 & P-27/J/-05 as compared to other hybrids and varieties. Texture is one of the most important quality attributes of potato tubers. It not only affects consumer preference, but it also influences the release of volatile flavour components during chewing. These characteristics are very important for marketing of potatoes as well as tubers intended for processing. The information from this study can be utilized for further research work for value addition and processing.
Keywords: Amino acids, haulm, phenols, reducing sugar, starch, TSS, tuber dry matter